Thai Chicken with Hot-Sour-Salty-Sweet Sauce

"Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses both tamarind and lime," says Naomi Duguid.

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Ingredients

Yields:
4

Cal/Serv:
177

1/4 c.
Chopped cilantro

2 tbsp.
Asian fish sauce

1 1/2 tsp.
Freshly ground pepper

4
whole chicken legs

1/2 tsp.
tamarind concentrate (see Note)

1/4 c.
Asian fish sauce

2 tbsp.
fresh lime juice

1
clove garlic

1
small Thai chile

2 tsp.
sugar

1 tbsp.
water

1/2 tbsp.
vegetable oil

1/2 c.
Chopped cilantro

Directions

Cook Time:
0:25

Total Time:
1:10

In a mini food processor, process the cilantro, fish sauce, and pepper to a coarse puree. Coat the chicken with the marinade. Let stand at room temperature for 20 minutes.

In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chile, sugar, and water.

Preheat the oven to 400 degrees F. Light a grill. Rub the chicken with the oil and rub the grill with an oiled paper towel. Grill the chicken over moderately high heat, turning, until charred, 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked.

Just before serving, stir the cilantro into the dipping sauce and serve with the chicken.

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